Mushroom Bruschetta

I’ve always adored mushrooms. There’s something about the aroma that wafts about the room when mushrooms are sautéed just makes my mouth water. This can be a nice simple meal on its own with a crisp white wine, quick and tasty snack, or a great party appetizer.

Makes 24 small slices. Serves 6-10 as an appetizer.

  • 3/4 lb of your favorite mushrooms, chopped and sliced
  • 2 cloves garlic, minced
  • 1 T extra virgin olive oil (or butter)
  • a few splashes of cream
  • 1/2 medium onion, chopped
  • 1 T fresh squeezed lemon juice
  • 1 T flat leaf parsley, chopped
  • 2 stalks scallion, finely chopped
  • salt and pepper to taste
  • 1 baguette or similar Italian bread, cut into 1/2″ slices
  • 1/4 C olive oil
  • 1 T of white wine (optional)
  • 6 oz goat cheese or soft brie (optional)

Preheat the oven to 450 degrees F. While the oven is heating, in a large skillet on high heat, saute the onions until translucent. Add the mushrooms, garlic, 1 T extra olive oil, and white wine. Saute until golden brown. Toss in the chopped parsley, thyme and lemon juice. Add a few splashes of cream. Season with salt and pepper to taste. Set aside.

Coat each slice of bread with some of the 1/4 C of olive oil using a pastry brush. Place on a cookie sheet, olive oil side down. Toast the bread in the oven until golden brown on both sides.

Smear the toasted bread liberally with some goat cheese (optional). Place the mushroom topping on the bread slices and serve immediately. Alternatively, you can place the mushroom topping in a bowl and allow guests to serve themselves so that the bread does not get soggy.

Note: You could add 1 C of toasted walnuts or pine nuts, finely chopped if you like a crunchy texture or pureed after cooking but before topping the bread. This will add another rich layer of flavor.

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